2 pk Unflavored gelatin
1/2 c Water; cold
2 c Sugar
3/4 c Light corn syrup
3/4 c Water
2 ts Vanilla
1/4 c Confectioners sugar;
-mixed with:
1/4 c Corn starch
Combine the gelatin and cold water in a large mixing bowl. Let
the mixture stand while preparing the sugar syrup.
Lightly oil a two-quart saucepan. Combine the sugar, corn syrup,
and three-quarters of a cup of water in the saucepan. Cook over
medium heat, stirring constantly, until the sugar dissolves.
Cover, and bring to a boil. Remove the cover as soon as the
mixture boils; cook, without stirring, to 245 F. (firm ball
stage). Remove from the heat. Pour the hot syrup slowly into the
softened gelatin, combining with a mixer. The entire process
should take 15 minutes. Add the vanilla at the very end of the
beating process. At this point the marshmallow mixture should be
very light and fluffy.
Lightly oil an 8x8x2" pan. Sprinkle half the confectioners'
sugar- corn starch mixture over the bottom; pour the marshmallow
mixture over this. Chill overnight in the refrigerator.
When you are ready to cut the marshmallows, sprinkle the rest of
the confectioner's sugar-corn starch mixture over the top of the
marshmallow. Lift the entire piece out of the pan onto a cutting
board. Use very sharp scissors, dipped into cold water
periodically, to cut the marsh- mallow into one-inch square
pieces. Roll pieces in the confectioners' sugar-corn starch
mixture; there will be enough left in the bottom of the pan for
this step. Let the marshmallows dry on a cooling rack for an hour
or two. Store in an airtight container. The marshmallows will
stay moist at least three weeks.
This recipe makes 64 one-inch marshmallows or 128 half-inch
marshmallows.
